KR102078414B1 - METHOD FOR MANUFACTURING Euonymus alatus FERMENTED BROTH, AND THE Euonymus alatus FERMENTED BROTH MANUFACTURED BY THE METHOD - Google Patents

Abstract

The present invention relates to a method for manufacturing a fermented Euonymus alatus solution fermented by using strains of lactic acid bacteria derived from kimchi, and the fermented euonymus alatus solution prepared by the method. Specifically, the present invention provides: a method for manufacturing a fermented Euonymus alatus solution fermented by using strains of lactic acid bacteria derived from kimchi; and the fermented euonymus alatus solution which is a material for food ingredients with antibacterial activities proven by being prepared by the manufacturing method.

Description

METHOD FOR MANUFACTURING Euonymus alatus FERMENTED BROTH, AND THE Euonymus alatus FERMENTED BROTH MANUFACTURED BY THE METHOD}

The present invention provides a method for preparing fermented sapwood fermented with lactic acid strains derived from kimchi, and by the production method, to provide a fermentation broth that is a raw material of food raw materials proved antibacterial activity, lactic acid bacteria derived from kimchi The present invention relates to a fermentation broth of fermented sake tree and a fermentation broth produced by the method.

Artificial preservatives (methylparaben, ethylparaben, propylparaben, butylparaben, triclosan, phenoxylethanol) are widely known as preservatives to inhibit the growth of microorganisms, but they are used commercially. Research is being done.

Organic acids such as succinic acid, malic acid, tartaric acid and benzoic acid, and pholyphenols such as flavonoides and catechin in natural products have the effect of inhibiting the growth of microorganisms. Saccharomyces cerevisiae On the other hand, carrot extract and seed oil inhibited aflatoxin production by A. parasilicus , while peppermint and bark extracts are known to be effective in inhibiting the growth of lactic acid bacteria.

Especially, arrowwood ( Euonymus alatus ) is a deciduous broad-leaved shrub with vines, distributed in Korea, Japan, China, etc., and has a characteristic of 1 ~ 3m in height with 2 ~ 4 wings on the stem. This wing is attached to the stem is unusual, so it is also called the jeonjeonwoo () 羽) or Shinjeonmok (神箭 木).

Since ancient times, the stems and wings of arrowheads have been used as insect repellents, painkillers, and hemostatic agents. The leaves were eaten with miso soup or radish in early spring.

The main physiological activity of these saplings is reported to have antimicrobial activity, psychoanxiety treatment, bleeding inhibitor, antihypertensive effect, anticancer effect, lowering blood sugar and increasing insulin secretion.

Therefore, the present applicant is to examine the antimicrobial activity of fermented sapling with Lactobacillus acidophillus and Lactobacillus plantarum derived from Kimchi-derived lactic acid strains to confirm the applicability as a food material.

Regarding the fermentation technique using the arrowwood, for example, fermentation maturation composition using the wild grasses of Patent No. 10-0547990 and its manufacturing method (prior art 1) and the herbal material of Patent No. 10-0876543 Herbal fermented beverage and its manufacturing method (prior art 2) are described.

Prior art 1 relates to a fermentation ripening composition using Sanyacho, and a method for producing the same, and more specifically, rice, yulmu, sesame tree, stone bark, cheonma, oak, oak mistletoe, rope, pine, pine (gold) Sanyacho harvesting and drying step of harvesting wood, sewage, astronomical dong, wormwood (leafy), swimming, pine, arbor (wood), and stalks for each season and drying processing; A storage step of mixing each of the raw materials with sucrose in a 1: 2 weight ratio to put them in a earthenware jar, and filling 80% of the earthenware jars by stacking the raw materials and sucrose one by one; A first fermentation step of sealing the inlets of the 18 earthenware jars filled with each raw material and sucrose and then covering them with a lid to place them in a dark and airy place for 6-8 months at a temperature of 10-15 ° C .; Fermentation broth filtration step of filtering each of the fermented raw material to filter out only the liquid; Mixing step of mixing the filtered 18 kinds of fermentation broth; Secondary fermentation step of fermenting and maturing the blended 18 kinds of fermentation broth 70% in a vessel and sealing the inlet for 1 to 2 years at a temperature of 10 to 15 ℃; In addition, it increases the immunity to various diseases and actively metabolizes, and it is described that it is effective in the healing and constitution improvement of various diseases.

Prior art 2 adds drinking water to edible medicinal medicinal ingredients such as Baekchul, Knee, Ogapi, hawthorn, oak, arrowwood, itch, zephyr, licorice, and malt mixture, and extracts by heating to obtain the herbal medicine extract and extract the herbal medicine extract After the saccharification by adding the zeebap and malt enzyme, and filtered to remove the bitter taste and odor peculiar to the herbal ingredients and to give a sweetened sweetened persimmon (1), or the selected lactic acid bacteria (Leuconostoc mesenteroides LAB 19: Accession No. KACC 91310P, dated April 27, 2007, deposited with the Korea Agricultural Microbiological Resources Center (KACC) to induce lactic acid fermentation to prepare herbal lactose beverages (2) with acidity, and extracts of Schisandra chinensis extract from Omija extract By adding the same organic acid material, the herbal organic acid drink (3) given proper acidity is manufactured, so that the smell and bitter taste peculiar to herbal medicine are removed, so It describes a herbal fermented beverage that can be used and a method for producing the same.

These prior arts 1 and 2 describe part of the composition as arrowwood in relation to the technology for producing liquid fermentation products.

However, these prior arts, it is determined that there is a fundamental difference from the production of a liquid fermented product by fermenting with lactic acid bacteria using only the arrowwood of the present invention as a raw material.

On the other hand, Patent Publication No. 10-2013-0103133 discloses a composition (prior art 3) comprising a plant fermentation broth.

The composition according to the prior art 3 can provide a seasoning or food derived from nature, so it is nature friendly. In addition, since the composition according to the present invention has a natural antimicrobial activity, it can be expected to enhance the immunity and treatment effect for various diseases, it is useful to enable the constitution as well as active metabolism. In addition, it can be taken with food, which can improve usability than drugs that must be taken at a given time.

As described above, the prior art 3 relates to a technique for producing a fermentation broth using a plant, but does not describe an arrow tree which is a main raw material of the present application.

Nevertheless, the application of arrowwood used for fermentation to plant fermentation-related techniques such as the prior art 3 is not only described directly in the literature, but can also be easily invented unless it implies why it should be arrowwood. Since the conditions provided in applying the arrow tree will be different, as well as the prior art 3 is also different from the present invention, as well as easily invented by the combination of prior art 1 and prior art 2 It is not judged to be level.

Registered Patent Publication No. 10-0547990 (August 01, 2006) Patent Application Publication No. 10-0876543 (August 31, 2008) Publication No. 10-2013-0103133 (2013.09.23.)

An object of the present invention is to provide a fermented sapwood fermentation broth fermented using a lactic acid bacteria strain derived from kimchi, and to provide an arrowwood fermentation broth that is a material of a food raw material proved antibacterial activity, The present invention provides a method for producing a fermented sake tree fermented with lactic acid bacteria derived from kimchi, and a fermented sake tree prepared by the method.

In order to achieve the above object, the method of producing an arrowwood fermentation broth fermented with kimchi-derived lactic acid strain according to the present invention, and the arrowwood fermentation broth produced by the above method,

Extracting the dry matter of the arrow tree using hot water extraction, and then filtering the filter paper to obtain an extract in the form of a clear filtrate, extracting the arrow tree;

Mixing the culture broth to obtain a mixed broth by mixing two culture broths for fermentation; And

Adjusting the concentration of the extract extracted in the step of extracting the arrow tree to have a concentration of 15 to 20 brix, and after adding the mixed solution mixed with lactic acid strain to the extract, fermented to obtain a fermentation of the arrow tree, by adding a mixed solution Fermenting the fermentation broth; characterized in that comprises a.

At this time, the step of extracting the arrowwood is characterized in that it is extracted for 4 to 6 hours at a temperature of 80 to 90 ℃.

In addition, the culture medium is characterized in that the Lactobacillus acidophillus and L. plantarum derived from kimchi.

In addition, the step of fermenting the fermentation broth by adding the mixed solution is characterized in that the mixture is added to 10 to 20% by weight relative to 100% by weight of the extract, fermentation for 72 hours at a temperature of 43 ℃ .

In addition, it is characterized by the arrowwood fermentation broth prepared by the above-described manufacturing method.

According to the production method of arrowwood fermentation broth fermented with kimchi-derived lactic acid strain according to the present invention and the arrowwood fermentation broth prepared by the above method,

First, the fermentation broth fermented with lactic acid bacteria derived from kimchi will be provided for the first time,

Second, by demonstrating antimicrobial activity, it has the effect of enabling the arrowwood fermentation broth to be used as a kind of new food ingredients.

1 is a view for demonstrating that the growth inhibition ring of the mixed solution mixed with the culture solution appeared antibacterial activity in the method of producing fermented saponum fermentation broth fermented with kimchi-derived lactic acid strain according to the present invention.

The terms or words used in this specification and claims should not be construed as being limited to the common or dictionary meanings, and the inventors can appropriately define the concept of terms in order to best describe their invention. Based on the principle, it should be interpreted as meaning and concept corresponding to the technical idea of the present invention.

Therefore, the embodiments described in the specification and the drawings shown in the drawings are only the most preferred embodiments of the present invention and do not represent all of the technical idea of the present invention, various equivalents that may be substituted for them at the time of the present application It should be understood that there may be variations and examples.

The present invention provides a method for preparing fermented sapwood fermented with lactic acid strains derived from kimchi, and by the production method, to provide a fermentation broth that is a raw material of food raw materials proved antibacterial activity, lactic acid bacteria derived from kimchi It relates to a method for producing fermented saponum fermentation broth mainly and an arrowwood fermentation broth produced by the above method.

The arrowwood fermentation broth prepared according to the present invention is prepared by the following process.

Example  1.Method of manufacturing arrowwood fermentation broth

1. Steps to Extract Arrow Tree

The step of extracting the arrowhead, the arrowwood dried material is extracted for 4-6 hours at a temperature of 80 to 90 ℃ using hot water extraction, and then filtered through a filter paper to obtain a clear filtrate extract.

At this time, the hot water extraction may use a conventional extraction method.

At this time, the sapling tree is a deciduous broad-leaved shrub with novaceae, distributed in Korea, Japan, China, etc., the height is 1 to 3m has a characteristic that the cork is attached to the stem like 2 to 4 wings. This wing is attached to the stem is unusual, so it is also called the jeonjeonwoo () 羽) or Shinjeonmok (神箭 木).

Since ancient times, the stems and wings of arrowheads have been used as insect repellents, painkillers, and hemostatic agents. The leaves were eaten with miso soup or radish in early spring.

The main physiological activity of these saplings is reported to have antimicrobial activity, psychoanxiety treatment, bleeding inhibitor, antihypertensive effect, anticancer effect, lowering blood sugar and increasing insulin secretion.

2. Mixing the culture solution

The mixing of the culture solution is a step of obtaining a mixed solution of Lactobacillus acidophillus and L. plantarum , which are culture solutions for fermentation.

At this time, each culture solution may be mixed in a 1: 1 ratio, using a conventional culture solution mixing method.

At this time, the Lactobacillus acidophillus and L. plantarum is a lactic acid strain derived from kimchi, to be used in the pre-sale of fermentation yes.

At this time, for culturing, using MRS broth medium, the culture medium was obtained by static culture for 48 to 72 hours at a temperature of 37 to 43 ℃.

3. Fermentation of fermentation broth by adding mixed liquor

The step of fermenting the fermentation broth by adding a mixed solution, after the step of extracting the arrow and mixing the culture solution is completed,

After adjusting the concentration of the extract extracted in the step of extracting the arrow tree to have a concentration of 15 to 20 brix, and 10 to 20% by weight of the mixed solution mixed with the lactic acid strain to 100% by weight of the extract, Fermentation at a temperature of 43 ℃ for 72 hours to finally obtain the arrowwood fermentation broth.

Here, the above-mentioned adjustment of the brix may be adjusted at the time of extraction, it may also be adjusted by the method of diluting the extract, which is obvious to those skilled in the art, a detailed description thereof will be omitted.

However, in the above-described first embodiment, in the extracting of the arrow tree, as another embodiment, the arrow tree may be extracted as follows.

In hot water extraction, a portion of more than 70% by weight is extracted by dipping directly into hot water, while the remaining arrow is extracted by steam without dipping directly into hot water.

In this case, the reason why the arrow tree over 70% by weight is directly immersed in the hot water, because when using a capacity of less than 70% by weight, the extraction time is longer and the extraction concentration is weaker than the conventional hot water extraction method. .

In addition, the extraction time of the total 4 to 6 hours, the first 2 hours during the first extraction using a portion of more than 70% by weight, after 2 hours, the remaining inside of the barrel is extracted by placing the dry arrow on the base Fix it so that water does not submerge in water and extract it with water vapor.

This is because the extraction temperature does not exceed 100 ℃, since no steam will be generated from the beginning, when the arrowwood dry matter is not generated when the steam is not generated, the extraction may not be properly made by the heat.

In addition, depending on other design conditions, it is also possible to change the structure of the support base on which the arrowwood dry matter is put for steam extraction.

This is more than the conventional support base of the heat-resistant material containing a plurality of through-holes simply, the button is configured to be pressed on the central side of the base and the end formed inside the base of the button is connected to each other in a different direction through the hinge In the base support comprising a control plate fixed to the axis in the center and configured to change the height of both ends by the lowering of the button like a seesaw, and protrusions protruding upward in a predetermined interval on the upper surface of the control plate, It is configured to include a plurality of up and down through-holes in the bottom plate area other than the area consisting of buttons, throttle and projections.

'의 방향으로 조절되면서, 조절판 상면에 상부방향으로 돌출된 복수의 돌기가 크기별로 다양한 화살나무 건조물의 크기에 제한없이 화살나무 건조물을 가압시키면서, 수증기에 의한 추출이 원활하게 이루어지도록 할 수 있다.Accordingly, when the arrowwood building is seated or placed on the upper side of the base plate of the base, as the button is pressed, the two control panels each have different directions.

While adjusting in the direction of ', the plurality of protrusions protruding upward in the upper surface of the throttle plate while pressing the arrowwood dry matter without limitation on the size of the various arrowwood building by size, it can be made to be smoothly extracted by water vapor.

Experimental Example  1. Measurement of Antimicrobial Activity of Fermented Arrowwood

(Experimental method)

In the case of the arrow fermentation broth prepared as described above, the paper disk diffusion method was used to measure the antimicrobial activity, Escherichia coli was used as the indicator strain.

Listeria monocytogenes was precultured at 37 ° C in Nutrient broth for 24 hours.

The lactic acid bacteria precultured in MRS broth were centrifuged (10,000 × g, 10 minutes) and the supernatant was filtered through a 0.45 μm syringe filter and used for the test.

Stain 100μl of E. coli preculture in Nutrient agar, put paper disk (100mm / diameter), add 40μl of lactic acid bacteria supernatant, and incubate at 37 ℃ for 24 hours, and then observe the growth hypoglycemia around the disk. It was.

(Experiment result)

The mixed culture solution was confirmed antimicrobial activity against Listeria monocytogenes, the results showed that growth inhibitory ring as shown in [Table 1] and Figure 1 has antimicrobial activity.

Indicator MRS Mixed starter strain Escherichia coli - +

Dgree of clarity of clear zone by growth inhibition:-; none, +; 0-2 mm, ++; 2.1-4 mm, +++; 4.1-6 mm.

Claims (5)

In the manufacturing method of the arrow-naked fermentation broth is performed in the order of fermentation after adjusting the concentration of the arrow-based extract, after adding the mixed solution of two cultures to the extract,
Extracting the dry matter of the arrow tree using hot water extraction, and then filtering the filter paper to obtain an extract in the form of a clear filtrate, extracting the arrow tree;
Mixing Lactobacillus acidophillus and L. plantarum derived from kimchi as two cultures for fermentation, and mixing the two cultures to obtain a mixed solution; And
After adjusting the concentration of the extract extracted in the step of extracting the arrow tree to have a concentration of 15 to 20 brix, 10 to 20% by weight based on the weight of the extract 100% by weight of the mixed solution mixed with lactic acid strains, Fermenting the fermentation broth by adding a mixed liquor to ferment the fermentation broth for 72 hours by fermenting at a temperature of 43 ° C. for the fermentation broth.
The method according to claim 1,
Extracting the arrow tree,
Method of producing a fermentation of arrowwood fermented with kimchi-derived lactic acid strain, characterized in that extracted for 4 to 6 hours at a temperature of 80 to 90 ℃.
delete delete The arrowwood fermentation broth manufactured by the manufacturing method of Claim 1 or 2.

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